Topic: I am new curry amateur cook - need advice form proffesionals

[fried]

CA's  CTM recipe is a decent, easy to follow recipe.

http://www.curry-recipes.co.uk/curry/index.php/topic,7662.0.html

[charlie.pl]

i did this recpie and i think it was to swaet and to thick for my taste, i dont know if its normal but i made two portions so i doubled up everything i thinks its normal and what i can say:

1. The almond and cockonout powder was to much,
2. The sugar was way to much i dont know if its normally that sweet chicken tikka bu i tried many chicken tikka in Poland and they are spicier and are not sweet
3. The saouce was to thick i deosnt felt like any sauce i had before, maybe i was doing something wrong but this recipe "CA's  CTM recipe is a decent, easy to follow recipe. http://www.curry-recipes.co.uk/curry/index.php/topic,7662.0.html"

maybe wasnt for my taste i did everything right :< whats other recipe i should try guys ?

[Onions]

Yes they are ofetn sweet which is not always to a savoury palate. Try the madras- even easier, not as sweet, and you can adjust the chilli powder to your taste.

[charlie.pl]

i tried madras and in polish indian resteurant its so hot, i couldnt eat it but maybe in BIR style is different \

and this supposed to be so thick ?

https://www.youtube.com/watch?v=QPCwH8uJawA i made this and was spicy and wasnt so thick similar to Polish one :>

[Onions]

I can't speak for PIR but as I said you can reduce the heat when you make it.


Don't tell Chewy- he'll come after you with a sharpened naga   

[Garp]

My advice, Charlie, for what it's worth, is just mess around with the recipes. If there is something you like about it, keep it - if there is something you don't like, adjust the amounts til you get it how you like it

[livo]

i did this recpie and i think it was to swaet and to thick for my taste, i dont know if its normal but i made two portions so i doubled up everything i thinks its normal and what i can say:

When you double the quantity of a curry recipe you don't double everything in it. The spices and other ingredients are only increased by 50% with the exception of the main ingredients like the meat / vegetables.  So your spices and sugar should not be full double quantity. 
eg. If your recipe called for 1 tsp of sugar then in a double recipe you would start out by using 1.5 tsp , not 2 tsp.

You vary the amount of base gravy or sauce liquid you use to your own preference anyway.

This is a general rule of thumb for this type of cooking, which is different to say baking bread or making cakes and biscuits where everything is increased by the same amount.

[Peripatetic Phil]

When you double the quantity of a curry recipe you don't double everything in it. The spices and other ingredients are only increased by 50% with the exception of the main ingredients like the meat / vegetables.  So your spices and sugar should not be full double quantity. 
eg. If your recipe called for 1 tsp of sugar then in a double recipe you would start out by using 1.5 tsp , not 2 tsp.

You vary the amount of base gravy or sauce liquid you use to your own preference anyway.

This is a general rule of thumb for this type of cooking, which is different to say baking bread or making cakes and biscuits where everything is increased by the same amount.

I agree with Livo, but it is well worth reading the arguments debates that have raged when this hypothesis has been mooted previously; this is without doubt the one point on which the forum is totally divided.  Useful starting points :

• http://www.curry-recipes.co.uk/curry/index.php/topic,6106.msg61066.html#msg61066
• http://www.curry-recipes.co.uk/curry/index.php/topic,8517.msg75373.html#msg75373
• http://www.curry-recipes.co.uk/curry/index.php/topic,11838.msg93949.html#msg93949

** Phil.

[livo]

I have seen this 1.5 factor for doubling cook quantity of main ingredient (mainly for curry) on several different sites and in several videos.  Having now recently used the principle myself, I have made my own conclusion that it is adequate. This point was raised in another thread here only a week or so ago and I think it was Chewy Tikka who also supported this "general rule of thumb".

Sorry. 3 weeks ago and not Chewy Tikka but Naga.
Here, http://www.curry-recipes.co.uk/curry/index.php/topic,13774.msg118122.html#msg118122

Added to this is the question of liquid levels.  If the dish relies on evaporation to produce a sauce or gravy of a particular thickness when finished, you will certainly need to add less in the first place for larger quantities. Otherwise you may find the need to cook for prolonged time to achieve this and risk overcooking other ingredients.  This does not only apply to curries but any stew type dish.

[charlie.pl]

What kind of chicken i should use for Madras ?? Can i use chicken tikka ?